TO ENTER: - Showday. Online

2 downloads 177 Views 1MB Size Report
Jun 18, 2017 - Phone: 07 54 469 237 – M 0402 397 338 .... 6 Iced small cakes – baked in patty cake tins only, no flu
The 112th SUNSHINE COAST AGRICULTURAL SHOW 16th, 17th and 18th June 2017 Invites Entrants for

SECTION 18:

COOKERY

SECTION 19:

SWEETS & PRESERVES

CHIEF STEWARD: Beverley Bradford Phone: 07 54 469 237 – M 0402 397 338

Enquiries to:

Sunshine Coast Agricultural Show Society PO Box 491, Nambour QLD 4560 T: 07 5441 2766 – F: 07 5441 7713 – [email protected]

TO ENTER:  Head to: www.sunshinecoastshow.asn.au/competitions

GENERAL CONDITIONS RULES: The Show is conducted under the Rules and Regulations of the Sunshine Coast Agricultural Show Society Incorporated and the Queensland Chamber of Agricultural Societies. SAFETY AND SECURITY: The Society takes all reasonable care in these matters. Please refer to the following “Notice to Ground Users”, and the Safety Regulations listed therein. The Society engages the services of Security Personnel to assist with the provision of care of all exhibits, livestock and property, but no responsibility can be accepted for loss or damage to or by such exhibits, livestock and / or property. WAIVER: Every person that is involved in an activity during the Show is required by our insurer to sign a waiver. This includes riders, trade exhibit, entertainers etc. LOST PERSONS: “Lost” persons, or those seeking “lost” persons are asked to wait on the roadside outside the Police Room. Regular Public Address announcements will be made to this effect. EARLY ENTRIES: The lodgement of early entry forms for all Sections of the Show (except the Ring events where entries can be “on the day”) will greatly assist Stewards and Office staff in the smooth running of the Show. DATES: Please note that dates quoted in this Schedule, e.g. 20th May, 30th June, refer to the year of this Show. As per dates on the front page of this Schedule. PRIZE MONEY: All prize money may be collected from the Cashier at the Main Office as soon as possible after 2.00pm on the Saturday of the Show. Cheques cannot be posted as a receipt is required for each payment. Ring event prize-winners are asked to note that prize money will NOT be paid on the Saturday of the Show until after the competitors have participated in the Grand Parade. Each competitor must produce a ticket to prove participation. UNCLAIMED PRIZE MONEY: Prize money and trophies not claimed by the 30th June 2017 will be regarded as forfeited. LIVESTOCK: ALL livestock must enter the Showgrounds via the Bli Bli Road Gates and exit via Crushers ground NOTICE TO GROUND USERS: The duration of the 2017 Show includes set up time pre-Show and pack-up post Show. (The period 3rd June to 15th June 2017 inclusive) SAFETY REGULATIONS: This is a Safety Conscious Show and it is your Show. Please help to keep it safe and accident free. Normal rules and regulations of the Workplace Health and Safety Act, Sunshine Coast Council and the Show Society apply. The Society requests the total co-operation of all Exhibitors, Competitors and Patrons in the following matters as these are requirements of our insurers and / or the Showground Management for the duration of the 2017 Sunshine Coast Show. 1.

Your co-operation is sought in reporting to the Show Safety Officer or Show Manager any situation you may consider a potential hazard or danger.

2.

The Show Safety Officer, or Nominee, has the power to instruct any Ground User to comply with the Society’s requirements at all times.

3.

All heavy vehicles and floats must be parked in designated areas as directed by parking stewards. Owners / drivers are reminded that offenders of this requirement and those who indulge in excessive speed could be responsible for serious consequences in the event of an emergency.

4.

Whilst all reasonable care is taken, the Society cannot accept any responsibility for any losses of, or damage or injury to or by, any livestock, exhibits, equipment, vehicles or any other property.

5.

Trade exhibitors are asked to note that set-up is not to commence before Thursday, 15th June and all exhibits and related display equipment, trailers, buildings, etc. must be removed from the grounds by Tuesday, 20th June at the latest.

6.

The Trade Chief Steward will oversee Trade Exhibitors who are also asked to take all reasonable care in the case of working machinery, hydraulics, cables, chemicals, pumps, hoses, pools, power tools, saws, ramps, etc. All electrical leads and appliances must meet Workplace Health and Safety standards, in particular the requirement for all leads to be buried 75mm underground or be at least 2 metres aboveground. All electrical equipment that comes onto the grounds must have a current test and tag label attached or the equipment cannot be used. These requirements will be monitored by the District Workplace Health and Safety inspector.

7.

Dogs are not permitted in the Showgrounds unless on a lead. Any dog found not on a lead will be impounded as per Council regulations.

8.

Government regulations re Smoking  no-smoking in commercial outdoor eating or drinking areas  no-smoking in outdoor public places such as patrolled beaches, children’s playground equipment, major sport stadiums and within 4 metres of non-residential building entrances  no sales of tobacco products to children under 18 years of age 

mandatory no-smoking and quit smoking signs



no tobacco advertising or competitions



To comply with these regulations there will be no smoking on the grounds other than in signed designated areas set aside specifically for smoking.

MEMBERSHIP: Permits unlimited access to the Sunshine Coast Show for 3 Days plus entitlement to vote at General Meetings and A.G.M. 2017 Membership is $30 per person to be paid by the 31st of March 2017. The Sunshine Coast Show Society Inc. invites you to participate in the 2017 Annual Show – the Region’s Showcase of the best in Agricultural, Horticultural, Pastoral, Industrial and Tourism Industries.

MAJOR SPONSORS

Thank you to the following Cookery, Sweets & Preserves Section Sponsors:

Clint Twidale – 0418 713 536 Peter Schmidt – 0407 729 222

Emrys & Niki Pratt, 166 Neill Rd, Mooloolah, Q. 4553 Phone: (07) 54 929 512 Fax: (07) 54 929 355 Email: [email protected]

Mary Valley Milk – Mr Percy Hassall, John & Lynette Cutmore, The Bradford Family, Michael Kendall, Kev & Laurel Sommerfeld, Kathy & Glen Honor. A $15 monetary trophy has been kindly donated by the Sellars Family in memory of Lex Sellars to exhibitors gaining the most points in: Cookery: Adult; high school; primary. Sweets & Preserves: Jams & Jellies, champion marmalade, pickles & chutneys and sweets.

SECTION 18 - COOKERY CHIEF STEWARD: Beverley Bradford – Phone 54 469 237, M 0402 397 338 STEWARDESS:

Ann Nielsen – Phone 54 466 214, M 0414 704 201 Niki Pratt – Phone 54 929 512, M 0439 022 122

ENTRIES CLOSE: 9.00am Monday, 12th June 2017 ENTRY FEE: $1.00 FREE FOR PRIMARY SECTION – Cookery Section only. PRIZE MONEY: Category A - 1st $5.00; 2nd $ 2.50 Category B - 1st $10.00; 2nd $ 5.00 3rd $3.00 Category C - 1st $15.00; 2nd $ 8.00 3rd $4.00 JUDGING: Thursday, 15th June 2017 at 9.30am

PLEASE READ SCHEDULE CAREFULY CONDITIONS: 1. All entries are to be done online at www.sunshinecoastshow.asn.au/competitions ; 2. Class tickets can be printed out when entries have been entered; 3. Exhibits can be delivered from 2.00pm to 4.00pm on Wednesday 14th, June and from 7.30am to 9.00am Thursday 15th June. Exhibits will be judged on Thursday, 15th June 2017 and must be delivered to the Cooking and Craft Pavilion no later than 9.00am on that day; 4. Professional Entries – eg. Commercial Bakers or use of Commercial ovens will be disqualified at the discretion of Judge or Chief Steward; 5. Quality will be the first consideration in judging; 6. Exhibits entered in collections cannot compete in single classes; 7. Exhibits may be collected on Sunday, June 18th at around 4.30pm. Remaining entries will be available from the pavilion on Monday June 19th between 8.00am and 10.00am after which remaining items will be disposed of; 8. On collection of entries, exhibitors must see a Steward; 9. There is no limit of the number of entries which may be made by an exhibitor; 10. Every care will be taken of exhibits but no responsibility will be accepted for loss or damage; 11. To comply with insurance all entrants must complete a Waiver (attached & available on website); 12. All exhibits to be exhibited on paper plates unless otherwise stated.

PRIZE MONEY: Must be collected from the Cashier’s Office as soon as possible after 2.00pm Saturday 17th June during the Show or from 8am, Monday 19th at Show Office. Cheques cannot be posted as a receipt must be obtained for each payment. Prizes not collected by 30th June 2017 will be forfeited.

GENERAL SECTION CLASSES: CATEGORY A $15 cash prize awarded to the winner of most points in “General Section” – classes 18001 – 18035. 18001. 18002. 18003. 18004. 18005. 18006. 18007. 18008. 18009. 18010. 18011. 18012. 18013. 18014. 18015. 18016. 18017. 18018. 18019. 18020. 18021. 18022. 18023. 18024.

Loaf handmade bread – any flour or shape. 6 healthy protein balls. 6 Scones – unsweetened, not touching 5-6cm. 6 Pumpkin scones – not touching 5-6cm Men’s damper. Best Damper - $50.00 donated by Kev and Laurel Sommerfeld. Damper – (3 cups of flour). Any variety. 6 Pikelets (approx. 6cm). 6 Healthy muffins (baked in tins only Date bar cake. Tea cake – round with cinnamon and sugar top. 6 pieces healthy slice 5cm x 5cm uniced. Apple tart – covered, baked in tart plate, short pastry plain top. Shortbread – Round – 20cm, marked in 8 pieces. Butter cake – bar tin, 125g butter, uniced. Microwave tea cup cake. Iced on top only. 6 Iced small cakes – baked in patty cake tins only, no fluted edge, no papers and no muffin tins. Cake and icing to be judged. Chocolate ring cake – chocolate icing top only. Kentish cake – nuts, cherries and 1/2 cup sultanas. Iced on top, chocolate icing. Sprinkle with crushed nuts. Bar tin. Orange bar cake – iced top only and decorated with grated orange rind. Any gluten free item. 6 Anzac biscuits – (approx. 5cm across). Uniform size. Traditional rolled oats. 6 Cornflake biscuits with sultanas. Approx. 5cm. Cornflour sponge – uniced and joined with a fine layer of butter icing. 6 pieces chocolate brownie as per recipe stated in schedule (5cm x 5cm).

NUTTY CHOCOLATE BROWNIES 30 gms butter 250 gms dark chocolate 2 tsp vanilla essence 1 cup brown sugar 2 eggs 80 gms extra butter 1/2 cup plain flour 1/3 cup of sour cream 1/2 cup of roasted hazelnuts

Method Preheat oven 180 degrees/C 160degrees/Fan Force. Melt butter, add chocolate. Stir over a low heat until blended. Cool. Beat extra butter and sugar in small bowl with electric mixer. Beat in eggs one at a time until light and fluffy. Transfer to larger bowl. Stir in sifted flour then chocolate mixture, nuts and finally cream. Spread mixture into prepared slice tray. Bake 45 mins. Cool in tin. ICING 125 gms dark chocolate 60 gms butter Melt chocolate and butter in small bowl over a saucepan of water. Cool to room temp. Beat with wooden spoon until thick & spreadable. Place icing on top of brownie base in tin, let icing set and then proceed to cut into 5cm x 5cm pieces.

18025. 18026. 18027. 18028. 18029.

Marble cake – 20cm round tin. Iced on top only. Any other cake not specified. Recipe to be attached. Sultana cake – round tin, 250gm butter, 375gm sultanas. Carrot cake – oil. Fruit or nuts allowed. Bar tin. Iced on top. Boiled fruit cake – butter 250gm, mixed fruit must contain glace ginger. No nuts or spirits, round tin. Best Boiled Fruit Cake Exhibit – Class 18029 Special Prize $50.00 hamper sponsored by The Ginger Factory.

18030. 18031. 18032. 18033. 18034. 18035.

Boiled fruit cake – round tin. Steamed plum pudding – 125gm butter, 375gm fruit. Tin or cloth. Banana cake – 125gm butter, lemon, icing on top. Bar tin. Gingerbread – using golden syrup, square tin, not iced. 6 Gingernuts – approx. 5cm. Novelty decorated cake – butter icing only. Sweets, biscuits or plastic ornaments are allowed.

ICED AND RICH CAKE SECTION – CATEGORY B AND C

Best Iced Cake Exhibit – Classes 18036 and 18041 – Special Prize: $50 Proudly sponsored by QLD CAKE DECORATORS ASSOCIATION Encouragement Award – Classes 18036 – 18041 - Special Prize: Place in Lorinda’s, Ideas in Icing, Decoration Class. $100 cash prize awarded to the winner of most points in 18036 - 18041 proudly sponsored by Ideas in Icing. Conditions:

Cleats must be placed under all boards. Except where otherwise specifically mentioned, no non-sugar ornaments are allowed. Reasonable use of wire, stamens, ribbons, braids, thread tulle, gelatine, and unbreakable gel to support traditional sugar-based icing techniques, is permitted. Boards must be raised on cleats sufficient to enable ease of handling. Cleats must be adhered to board. Posy picks are permissible. Wire of any kind must not penetrate the surface of the exhibit. No pins allowed to hold ribbons etc. Sprays must be attached to exhibit. No artificial leaves or flowers. Wooden and perspex skewers are permitted for support in tiered cakes and novelty work. Pillars or other means of elevating cakes are permitted. Dummy cakes may be used in class 18040. Minimal amount of metallic paint will be allowed. All work must be the bonafide work of the exhibitor. It is to your advantage to use a variety of decorating skills. 18036. Wedding cake miniature-fully edible. Two or more cakes to be tiered or otherwise presented on a common base. Maximum board size 15cm square or round. All decorations to be in proportion with size of cake. CATEGORY B 18037. Decorated 2 or more tier wedding cake – icing only judged. CATEGORY C. 18038. Decorated birthday cake or special occasion. Icing only judged. No butter icing. Must include inscription. CATEGORY C 18039. Novelty iced cake farm theme – any imaginative creation or design formed from cake. No butter icing. The majority of exhibit must be cake. CATEGORY C 18040. Sugarcraft. Any imaginative design, floral or novelty. CATEGORY C 18041. Iced cake farm theme – School student under 18. Icing only to be judged. No butter icing. CATEGORY B 18042. Rich dark fruit cake – 250gm butter, square tin, not iced. CATEGORY B. N.B. This is a state competition. The winner, if they choose, may enter a cake in the Sub-chamber judging at the Woodford Show. The winner there may enter the Brisbane Exhibition with a 500g mixture. For conditions of entry please view: www.queenslandshows.com.au/dark-rich-fruit-cake.

NOVICE SECTION (For competitors who have not won a 1stprize at a Show, or who have been decorating less than 5 years.) 18044. Novice iced cake. 20cm round tin fondant icing – any theme. CATEGORY B 18045. Novelty decorated cake-butter icing. Sweets, biscuits and plastic items allowed. CATEGORY B 18046. Chocolate bar cake – iced top only. CATEGORY A 18047. Plate of 6 plain scones – not touching. CATEGORY A

PRIMARY SCHOOL SECTION – FREE ENTRY - CATEGORY A UNLESS OTHERWISE SPECIFIED $15 cash prize awarded to the winner of most points in “Primary” – classes 18048 – 18061. $50 cash prize Best in Show Junior proudly sponsored by Grant Thorogood Plumbing & Drainage. PREP – GRADE 2 18048. 18049. 18050. 18051.

6 Anzac biscuits (approx.5- 6cm across). 6 Scones – plain (approx. 5-6cm). 6 Pikelets (approx. 5- 6cm). 6 Small plain cakes – baked in patty cake papers. NOT muffin tins or muffin papers. Cake and icing to be judged. No packet mix. 18052. 6 plain chocolate muffins. 18053. Novelty cake. Butter Icing only to be judged. Novelties allowed. CATEGORY B 18054. 4 Iced & decorated gingerbread men.

GRADE 3 – 6 18055. 18056. 18057. 18058.

6 Anzac biscuits (approx. 5- 6cm across). 6 Scones – plain (approx. 5-6cm). 6 Pikelets (approx. 5- 6cm). 6 Small plain cakes – baked in patty cake papers. NOT muffin tins or muffin papers. Cake and icing to be judged. No packet mix 18059. 6 Jam drops (approx 4cm). No coconut. 18060. Novelty cake. Butter Icing only to be judged. Novelties allowed. CATEGORY B 18061. 4 Iced & decorated gingerbread men.

HIGH SCHOOL SECTION $15 cash prize awarded to the winner of most points in “High School Section” – classes 18062 – 18071. 18062. 18063. 18064. 18065. 18066. 18067. 18068. 18069. 18070. 18071.

6 Choc chip biscuits (approx. 5-6cm) 6 Small cakes. Iced & decorated – baked in patty papers. No packet mix Novelty cake on board – butter icing only judged. Sweets, biscuits & plastic items allowed. CATEGORY B 6 Anzac biscuits (approx. 5- 6cm across). Chocolate Bar Cake – iced on top only. Slice – raspberry coconut slice (4 pieces) 5cm x 5cm. 6 Pikelets (approx. 6cm). 6 Plain chocolate muffins. 6 Plain scones (approx 5-6cm). Carrot cake – (oil). Iced on top. Bar tin.

SUPPORTED COOKING SECTION 18072. 18073. 18074. 18075. 18076.

6 Patty cakes in papers. Iced and decorated. 6 Pikelets (approx 5-6cm) 6 Chocolate chip biscuits (approx. 5-6cm). Round chocolate cake. Iced with chocolate icing. 6 Anzac biscuits (approx. 5-6cm).

SECTION 19 – SWEETS & PRESERVES CHIEF STEWARD: Clare Jeremy – 54 412 359 Beverley Bradford – 54 469 237 – M 0402 397 338 ENTRIES CLOSE: 5.00pm Friday, 9th, June 2017. ENTRY FEE: $1.00 unless otherwise stated. PRIZE MONEY: 1st - $5; 2nd - $2. JUDGING: Thursday 15th, June 2017 CONDITIONS: 1.

All entries are to be done online at www.sunshinecoastshow.asn.au/competitions ;

2.

Class tickets can be printed out when entries have been entered;

3.

All exhibits are to be made by the Exhibitor and are to be left from 2.00pm to 4.00pm on Wednesday 14th, June.

4.

Exhibits will be judged on Thursday, 15th June 2017 commencing at 9.30am.

5.

Quality and presentation will be the major considerations in judging.

6.

EXHIBITORS ARE TO USE 375g jar or nearest & fill to the rim. (Points will be lost if standard jars are not used.)

7.

Exhibits entered in collections cannot compete in single classes.

8.

There is no limit to the number of entries which may be made by an exhibitor.

9.

Every care will be taken but no responsibility for loss or damage will be accepted.

10. Exhibits may be collected on Sunday, June 18th at 4.30pm. Remaining entries will be available from the pavilion on Monday June 19th between 8.00am and 10.00am after which remaining items will be disposed of. 11. PRIZE MONEY must be collected from the Cashiers Office as soon as possible after 2.00pm on Saturday 17th June. Cheques cannot be posted as a receipt must be obtained for each payment. Prize money unclaimed by 30th June 2017 will be forfeited to the Show Society.

TROPHIES A Trophy will be awarded to the Exhibitor gaining most points in the Sweets and Preserves Section Classes 1 to 24. Points will be awarded as follows: 1st 3 points; 2nd 2 point. In the event of a tie for any place each exhibitor will be awarded the full points for the tied placing. SCREW TOP LIDS TO BE PUT ON ALL BOTTLED ENTRIES. NO FANCY COVERS ON LIDS. JARS MUST BE COMPLETELY FILLED. NO WAX OR OTHER SEALS.

JAMS $15 cash prize awarded to the winner of most points in “Jams & Jellies Section” – classes 19001 –19009. 19001. 19002. 19003. 19004. 19005. 19006. 19007. 19008. 19009.

One Jar Pineapple Jam. One Jar Piemelon & Lemon Jam. One Jar Strawberry Jam. One Jar Rosella Jam. One Jar Melon & Ginger Jam. One Jar of any other variety. One Jar of Plum Jam. One Jar of Apricot Jam. One Jar of Fig Jam.

JELLIES 19010. One Jar Guava Jelly. 19011. One Jar Jelly, any other variety.

MARMALADES (to be sliced, not blended). $15 cash prize awarded to the winner of most points in “Marmalade Section” – classes 19012 - 19017. 19012. 19013. 19014. 19015. 19016. 19017.

One Jar Lemon Marmalade. One Jar Orange Marmalade. One Jar Grapefruit Marmalade. One Jar Cumquat Marmalade. One Jar Marmalade, any other variety. One Jar Lime Marmalade.

PICKLES & CHUTNEYS $15 cash prize awarded to the winner of most points in “Pickles & Chutneys” – classes 19018 – 19024. 19018. 19019. 19020. 19021. 19022. 19023. 19024.

One Bottle Mustard Pickles. One Bottle Mixed Clear Pickles. One Bottle Chutney, any other variety. One Bottle Pickles. One Bottle Mango Chutney. One Bottle Tomato Relish. One Jar Relish, any other variety.

FRUIT BUTTERS & FRUIT CHEESES 19025. One Bottle Lemon Butter. 19026. One Bottle Passionfruit Butter. 19027. One Bottle any other Fruit Butter or Cheese.

SWEETS $15 cash prize awarded to the winner of most points in “Sweets Section” – classes 19028 – 19044. Please exhibit Sweets on a small plate. 19028. 19029. 19030. 19031. 19032.

Two bars Coconut Ice – 10cm x 4cm cellophane wrapped. Plate of Marshmallows – 2.5 x 2.5cm. 6 health balls. Plate of Chocolate Fudge. 6 rum balls.

PRIMARY SCHOOL SECTION PREP – GRADE 6 19033. 19034. 19035. 19036. 19037. 19038.

6 pieces Coconut Ice - 2.5 x 2.5cm. 6 pieces Marshmallows - 2.5 x 2.5cm. 6 pieces rocky road. 6 pieces of Chocolate Fudge - 2.5 x 2.5cm. 4 decorated chocolate crackles. 6 cake pops.

SWEETS UNDER 18 19039. 19040. 19041. 19042. 19043. 19044.

6 pieces Coconut Ice - 2.5 x 2.5cm. 6 pieces rocky road. 6 health balls. 6 pieces of Chocolate Fudge - 2.5 x 2.5cm. 6 cake pops. Plate of Marshmallows – 2.5 x 2.5cm.

POINTERS FOR SUCCESSFUL SHOW COOKING. Welcome to the world of Show Cooking. Entrants participating in Show Cooking have a lot of fun and gain valuable skills in perfecting the art of Show Cookery. To win a prize is a special bonus. If your entry does not win, talk to the Chief Steward and they will advise helpful suggestions for future successful cooking outcomes. Experienced Show Cooks study the winning entries, source prize winning recipes and more importantly they practice, practice and practice. SUGGESTED TIPS: 

  

  

  



View the user guide for your oven. There are huge variations between one oven and the next. This may include: the need to assess higher or lower temperature requirements; placement of shelves whilst baking; different oven functions will deliver different baking outcomes. Always carefully read your Cookery Schedule. Classes will state exactly what is required. Pay particular attention to quantity stated and direction advice e.g. tin size, icing and decoration. Choose good quality ingredients, use at room temperature. When adding flour, do not add all at once. Alternate between wet and dry ingredients, ensuring your dry ingredients are added last. Some flour is drier and you may not need it all. Only add until you achieve a good consistency for the mix. Cake pan preparation is important. Grease cake pans either with non-stick cooking spray, or brush melted butter lightly over the base and sides. Cooler marks on the bottom or top of entries lose marks. Place thick tea towels on your cake cooler before turning out baking. When icing cakes or patty cakes, use few decorations and keep away from where judge cuts through the centre of the cake. All entries are cut in half for judging and tasting, unless specified. Cakes must be cool before icing is applied. Icing that runs over the sides of baking will lose points. Always neaten icing edging around your baking. When icing joined cakes for show work, join sandwiches with a thin layer of icing. Always have only a thin layer on top, using very little butter. Add a little glycerine to keep icing soft. Carrot and Banana cakes should be iced with butter icing for show work. Philly Cheese is too messy to handle and will go mouldy after a couple of days in the heat. (That is unless the schedule states otherwise). Judges look for: no air holes, colour, texture, taste, presentation and items being over/under cooked.

Slices - Should be cut into 5cm squares. Base firm and cooked according to recipe. Nice even colour. Firm icing if schedule states, not too wet, no drips over edges. For show work, trim edges. Sponges - A good sponge is light and moist, but not soggy. Delicately and evenly browned with no overhanging or sugar spots. With a sponge roll, take care not to overcook as they will crack when rolled. Biscuits - Bake in a low sided tray. High sided trays block out heat causing the bottom of the biscuits to brown before the top. If mixture is too soft, refrigerate rather than adding extra flour, which can spoil the mixture’s texture. When schedule states (plate biscuits), they should be rolled or put through a pusher. Biscuits dropped and pressed with a fork are classed as cookies. Texture of biscuit should be fine and crisp. Flavour plays a big part in judging. The flavour should denote what type of biscuit it is. In a collection, name each variety and ensure uniformity.

Fruit Cake - Flavour should be very pleasing, with fruit distributed evenly. When cut, fruit should have a glossy look. If overcooked, fruit will start to burst. The top should be nice and smooth. This can be achieved by wetting your hand and patting the top of the cake before cooking. Do not put dates or prunes in rich fruit cake for show work. Sultana Cake - Beat well to avoid sugar spots, but do not overbeat. For show work use only 360gm sultanas to a 250gm mixture (Check schedule). The cake should be light brown when taken out of the oven. Boiled Fruit Cake - As this is called a “poor man’s cake”, it should have only 375gm packet of mixed fruit and a nice glossy top. A lot of competitors lose points by cleaning out the bowl too much. This part of the mixture has less fruit, and this will spoil the appearance of the cake. Shortbread - Delicate straw colour when exhibited. When tasted, should leave a rich butter taste in your mouth. Scones - Light and fine in texture. This comes about by kneading well. Size should be about 5cm. For show work, scones should never touch while cooking. For pumpkin scones, always strain pumpkin so no pieces of pumpkin show in scones when opened. Before bringing scones to a show, rub any visible flour off with a soft cloth. Scones should be evenly cooked, and nicely browned top and bottom. Scones being judged will be broken in half and not cut. A good scone texture should flake when the thumb is rolled across lightly. Butter Cakes - Neat appearance. Firm icing on top only for show work, unless otherwise stated. Good texture and flavour, light to touch. No air bubbles, cooked evenly, nicely browned top and bottom, risen evenly without cracks and moist texture. Cocoa must be well mixed through mixture, no lumps of cocoa showing. Never put a skewer into show cooking as it will leave a mark in centre of cake when cut. If unsure if cake is cooked, lift from oven and put to ear. If it is still making a crackling noise, return to oven for a little longer. Another good guide as to when cake is ready, is when it has left sides of tin. Let cakes sit for a minute or so after taking from the oven. It will avoid sticking and they will come out a lot easier. Pikelets – A good size for pikelets is one tablespoon. Always pour mixture from point of spoon to get a good shape. Toffee – Should be clear and the colour of straw when set hard. Should crack when hit with the handle of a knife. Marshmallow – Should break when twisted twice and be firm to the touch. Chocolate Fudge – Do not overheat as it grains too much and loses its bright colour. Coconut Ice – Another sweet you must not overcook as it becomes hard to cut. Most schedules say boiled, not made on copha. Also, do not colour pink too brightly. One drop of Rose Pink gives a good colour. Jams – Good colour and flavour, thick enough that when dropped from spoon will stay as dropped. Should have nice pearly shine. Skin and fruit cut together. Jellies – Good colour when held up to light, free of any clouding. Best way to prevent this is to hang bag of fruit overnight, do not squeeze bag. Make sure bottle is full enough as when lid placed on bottle there is no gap between jelly and lid. Also, only stir jelly till sugar dissolves.

Marmalade – Always cut skins finely (without fruit), do not put through a blender. Some recipes give this method, but still not accepted for show work as it gives the jam a cloudy look. If jam is too hot when bottled, fruit will rise from bottom losing points. When putting a collection of jams in show, unless schedule states “Jams & Marmalades”, never use a citrus fruit as they are classed as marmalade. Bottles should be uniform size. Use bottles with straight sides, neatly labelled and polished free of drips and finger marks. Always pack bottles of jelly, or any bottle work, so not to lean sideways during transport. Always line insides of lids with white cardboard or heavy paper. Most judges prefer no hats. Cook rind till tender before adding sugar. Jams lose colour with age. Bottling jams is the same as for jellies. Relish – Should just be boiled to thicken, corn flour or plain flour should not be required. Good colour. Chutney – Good colour, fruity flavour, mellow taste.